A cut sheet tells your butcher how you want you animal prepared. This sheet lists the options available for beef. Please fill out each option, and if you have any questions don’t hesitate to contact us: (208) 820-4060.
When butchering, meat needs to be trimmed. All trim goes into the grind bin, unless it is excess fat that is not required to meet the fat content selected for your ground meat.
Typically the cow is hung in the walk-in for 10 days after which it is processed. Once complete, the butcher will contact you with a bill and a “pickup before” date/time. You need to schedule a date/time to come get your meat with the butcher. If you don’t get your meat before the “pickup before” date/time a $25/box/day fee is added to your bill.
Filling Out the Cut Sheet
We are now going to move around a animal section by section. Each section will have a description of what you can select, some additional information about the cuts, and how you can customize it. If you are processing a whole animal you can make a sheet for each half or tell us in the comments section below to use this one sheet for the whole animal.
